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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Role of Hormones in Aging Aging as well reflects the inefficiency of the endocrine system. A change in the hormonal secretions may contribute to the development of physical ai
Heart of cockroach: In cockroach, heart is situated in pericardial sinus. It has13 chambers These are one behind the other. Each chamber opens into preceeding one. The
Define Assessment of Magnesium Status and Dietary Requirements? In order to estimate Mg requirements and establish relationship between magnesium intake and deficiency, it is
Explain the Executive Functions - Psychological tests Executive functions are those involved in the planning, organisation, regulation and monitoring of goal directed behaviour
how many phylum does kingdom protista has?
what steps can you take in order to assess why your cattle are not drinking enough water
What are the antigens and antibodies of each blood type of the ABO blood system? Type A: antigen A, antibody anti-B. Type B: antigen B, antibody anti-A. Type AB: antigens A and
Formation of Gemmules Throughout the formation of gemmules, masses of food - laden amoebocytes called archaeocytes feed on other cells and lay down in within them. They get s
Q. How do arthropods grow? Due to the presence of exoskeleton the growth of an arthropod is periodical during the growth period the animal loses the exoskeleton, develops and g
MONOSACCHARIDES Simple carbohydrate monomers, which cannot be hydrolysed further into simpler or smaller subunits. Monosaccharides are generally colourless, crystallin
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